Indian Carrot Pudding Gajar Ka Halwa Recipes

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

Steps:

• In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
• Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
• Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

CARROT HALWA | GAJAR HALWA RECIPE

Steps:

• Wash carrots under running water & peel them.
• Grate them in a food processor or with a hand grater.
• Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
• Next bring milk to a boil in a heavy bottom pot or deep pan.
• Add grated carrots and cook on a medium heat stirring often.
• Do not leave the pot unattended as the milk will get scorched.
• When the milk has completely evaporated add sugar and stir well.
• Sugar will release lot of moisture & will make the entire carrot halwa gooey.
• Cook until half the moisture evaporates, then stir in the ghee.
• Saute the carrot halwa well in ghee until the moisture evaporates completely.
• When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
• Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
• Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
• When it is hot fry the nuts until light golden.
• Then add in raisins if using. When they plump up remove to a plate.
• Then add in the carrots & saute for 2 to 3 mins stirring well.
• Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
• Secure the instant pot & position the steam release handle to sealing.
• Press the pressure cook (manual) button & set the timing to 3 mins.
• When the instant pot beeps and finishes, do a manual pressure release carefully.
• Stir in the sugar, ghee & cardamom powder.
• Press the saute button & saute until the milk evaporates completely.
• Garnish gajar halwa with chopped nuts & raisins.

INDIAN CARROT DESSERT - GAJAR KA HALWA

Steps:

• Grate the carrots either using a hand grater or a food processor.
• Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
• Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
• Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
• Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
• When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!

GAJAR KA HALWA | CARROT HALWA

Steps:

• First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
• You need approx 4 to 4.5 cups grated carrots.
• In a kadai or deep thick bottomed pan combine milk and grated carrots.
• On a low to medium flame, bring the whole mixture to a boil and then simmer.
• While the mixture is simmering on a low flame, keep on stirring in between.
• The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
• When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
• Stir well and continue to simmer and cook on a low flame.
• Do keep on stirring the halwa in between.
• Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
• Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

GAJAR KA HALWA RECIPE | INDIAN CARROT PUDDING

Steps:

• In a heavy bottom pot, put milk to heat on medium high. When the milk comes to a boil, reduce the flame to low and let it simmer.*
• Take out 2 tbsp of milk in a small bowl and add in the saffron strands.
• While the milk is boiling, wash, peel, and grate the carrots.
• In a big kadhai/ wok, heat ghee. Add the grated carrots. Stir and cook covered for about 10 mins.
• To the carrots, now add the boiled milk. Mix well and let it cook, with occasional stirring, for about 30 mins till the carrots are cooked and the milk is reduced to ⅓rd.
• Now add the sugar, saffron milk, raisins and half the cardamom powder. Mix well and continue to simmer on low heat for another 5-10 mins till the carrot halwa becomes thick and all the milk has evaporated.
• Mix in the remaining cardamom powder, garnish with green pistachios and serve hot. Or let it cool and chill in the refrigerator for at least an hour before serving it cold.

GAJAR KA HALWA - INDIAN CARROT PUDDING

Steps:

• Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
• Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
• Add the carrots and saute for about 8 minutes until the color of the carrots changes.
• Keep stirring to avoid burning. This is a labor of love.
• Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
• Keep stirring to avoid sticking and burning.
• Once all the milk is absorbed, this is what you should have.
• Add the sugar.
• Immediately after, add 1 more tbsp of ghee.
• Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
• Once done, add cardamom powder. Stir.
• Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
• Mix well.
• Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
• Enjoy with a cup of my Kadak Masala Chai.

INDIAN CARROT PUDDING (GAJAR KA HALWA)

Steps:

• Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
• Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
• Serve garnished with extra cashews if desired.